Bernetta Ingredients:
- ¼ banana, mashed (25g)
- 30g oats
- 1 tsp chia seeds
- 5g walnuts, chopped
- ⅓ apple (30g), chopped
- ¼ tsp cinnamon
- 0% Greek yoghurt
- 1 tsp peanut butter + warm water for drizzle
Instructions:
- In a bowl, mash the banana smooth. Stir in oats, chia, walnuts, and cinnamon until evenly coated. Let sit 1–2 minutes so the chia starts to gel (this helps the “scramble” texture).
- Tip the mixture into a cold non-stick pan. Press it down into an even layer with your spatula.
- Turn heat to medium-low. After 20–30 seconds, begin breaking it up with the spatula into small curds, folding and pressing so it dries and lightly toasts rather than turning porridge-like. Cook 3–4 minutes, stirring every 10–15 seconds. Goal texture is crispy at the edges, soft inside. If it dries too fast, add 1–2 tsp water; if it sticks, lower the heat.
- Push aside and cook the apples: Push oats to one side of the pan. Add the diced apple to the empty side with a splash of water (~1 tbsp). Cook 1–3 minutes, stirring, until just soft and most water has steamed off. Add a pinch more cinnamon if you like.
- In a cup, mix peanut butter with warm water until smooth and pourable.
- If serving, add the scrambled oats and cinnamon apples to a bowl with a large dollop of greek yoghurt, and drizzle the peanut butter sauce.
- If meal prepping, store oats and apples together and keep the yoghurt and PB drizzle separate. Reheat oats/apples 45–60 seconds in the microwave (stir once), then add the toppings.
319 kcal | Fibre: 6.4g | Sugar: 4.6g
